Angel Pie
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Appears in Cook's Country June/July 2009
Despite its rich appearance, as the name implies, this pie is actually very light and is perfect after a heavy meal.
WHY THIS RECIPE WORKS
Unlike a traditional pie, the crust for Angel Pie is made of meringue instead of dough. When making the crust, it was essential to beat the whites to soft peaks. If overbeaten, the whites deflated and the crust came out squat and dense.For ...
